Looking for the perfect baked sweet potato? The Freckled Foodie has got your back. Looking for the perfect baked potato? Well, hello! When you find yourself with pounds of potatoes, a cool rainy day and a week of meals to prep, these could fit right in. There’s a lot you can do with a baked potato once cooled–peeled and grated for hash browns, cubed for hash, reheated, peeled and mashed with butter and cream, mashed and mixed with an egg for potato pancakes… or sliced and fried in the fat of your choice. Starchy options = endless.
Baked Potato
Prep Time 2 minutes
Cook Time 1 hour
Total Time 1 hour 2 minutes
Servings 10 people
Ingredients
- 10 large russet potatoes clean and dry
- butter olive oil or bacon fat
- flaked sea salt
- black pepper
Instructions
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Take oven rack out and set on counter, then preheat oven to 400.
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Pierce the skin of each potato a few times on each side with the tip of a knife or the tines of a fork. Rub potatoes all over with the fat of your choice (oh, and don't let me limit you. Did you save those chorizo drippings? Lard? Duck fat?) and set on the oven rack.
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Sprinkle generously with flaked sea salt and grind profusely with black pepper.
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Place oven rack in the middle of the oven, and bake for 1 hour.